apple pancakes + cinnamon butter.

These pancakes were born out of one of my favorite scenarios.

And a common one, at that: I was searching for something to make with ingredients I had on hand. This happens with Saturday morning breakfast a lot, as I usually don’t go to the store until that day or Sunday, so I have to make due with what I’ve got.

Pancakes are always doable, but I wanted some sort of a variety and I wasn’t feeling blueberry, which is the usual route I go.

When I saw these, I was sold. I think it was the cinnamon butter. They’re a bit of work because you have to grate the apple, but very worth it in the end. I like how that translated into a mild apple flavor throughout the pancake – light and delicious. And the cinnamon butter is a total no-brainer.

Apple Pancakes with Cinnamon Butter

From Bon Appétit

For the cinnamon butter:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel

For the pancakes:

• 2 teaspoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored
• 1 2/3 cups all-purpose flour {I used half whole wheat, half regular for a healthier version}
• 2 tablespoons (packed) golden brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted, divided

For the cinnamon butter, beat all ingredients in small bowl until blended.

Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.

Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.